In bakeries and pastry shops, display rules remain very strict and mandatory. Even if this regulation and the information that must be displayed do not always seem useful from the professional's point of view, the display rules ensure clear information, promote fair competition between points of sale, and are mandatory.
All categories of bread offered for sale by the baker must be accompanied by a label measuring at least 15 cm in length and 2.5 cm in height.
On all labels, several elements must be included: the category of bread, the price of the bread per piece or per kilo, depending on the product concerned, and the weight in grams.
As for pastries and sweet baked goods, croissants and chocolate breads must be offered for sale with their sales names and their selling prices.
Bakery food service is developing rapidly; do not forget to use signage to make this clear to your customers. On our Etal-Shop website, you can find all the signage you need, including price tags and display panels such as “no smoking”.
The French National Confederation of Bakery and Pastry
Who is the French National Confederation of Bakery? It facilitates the daily life of bakers and pastry chefs and supports departmental or interdepartmental professional associations in disputes where the interest of the profession requires it. It also remains the privileged meeting place for professionals, representatives of public authorities, the supply chain, labor organizations, and professional partners. Numerous meetings are organized each year at its headquarters in Paris, and it helps bakers and pastry chefs daily while preparing the profession for the long term by anticipating changes and transformations. These are the missions of the Confederation.
The French National Confederation of Bakery and Pastry has created the “Boulanger de France” brand so that you can finally identify and prefer the French artisan bakers and their commitments.
A note on well-being and hygiene
The breads are made with gentle kneading and long fermentation times to promote aroma development. The temperature of the products is regularly checked. It is important not to forget to make available to the customer information on food allergies as well as the list of ingredients.
Recognized labels used in bakeries
The “Boulanger de France” label
Launched during the Europain trade show held in Paris in January 2020, the new “Boulanger de France” label was created at the initiative of the French National Confederation of Bakery and Pastry (CNBPF). This label aims to differentiate artisanal bakeries from industrial bakeries. Obtaining this “Boulanger de France” label is subject to certification body control and compliance with a quality charter: specific salt dosage for breads, precise production methods, etc.
Still with the aim of promoting artisanal work, other labels and designations exist, similar to the “Boulanger de France” label launched by the French National Confederation of Bakery and Pastry in 2020.
A true quality charter, the “homemade” production applies to four representative product categories: bread, pastries, bakery cakes, and bakery food service.
This new label is a valuable tool for artisans wishing to stand out from the competition.
Running a bakery, while being concerned about the quality of the products offered and its proper functioning, and thus ensuring its longevity, requires specific insurance coverage adapted to its activity. This is essential for the sustainability of the business.
